Rosemary Roasted Roots


1 pound Red-skinned Potatoes
½ pounds Parsnips
1/2 pounds Sweet Potato
2 Carrots
1/2 pound Beets
2 Tablespoons Olive Oil
1/4 teaspoons Salt
1/4 teaspoons Ground Pepper
1 Tablespoons Chopped Fresh Rosemary


1. Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.
2. Peel vegetables, except for potatoes. Cut vegetables into 1-inch pieces.
3. In a large bowl, stir together all ingredients until well mixed. Roast for 40-45 minutes, gently stirring the veggies half way through, or until tender when pierced with a form.